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Pesto Pinwheels Recipe

Pesto Pinwheels Recipe
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★★★★★

5.2 from 5 reviews

Pesto Pinwheels are a delicious appetizer featuring flaky puff pastry rolled with savory prosciutto, flavorful basil pesto, and a blend of mozzarella and Parmesan cheeses. Perfect for parties or a savory snack, these golden-baked pinwheels are easy to prepare and bursting with Italian-inspired flavors.

Ingredients

Scale

Pastry

  • 2 sheets frozen puff pastry (thawed overnight in the refrigerator)

Filling

  • 1/2 cup Basil Pesto (or flavored pesto of your choice, divided into 1/4 cup each)
  • 10 slices prosciutto (1, 5-ounce packet, divided)
  • 1 1/2 cups freshly shredded Mozzarella cheese (divided)
  • 4 tablespoons grated Parmesan cheese (divided)

Garnish

  • Chopped fresh basil (optional for serving)

Instructions

  1. Roll: Unfold the first sheet of puff pastry on a clean work surface. If sticky, lightly dust the surface with flour. Roll the pastry into a 10×12-inch rectangle to even out the thickness. Spread 1/4 cup of pesto evenly over the surface, leaving a 1/2-inch border around the edges.
  2. Layer: Arrange 5 slices of prosciutto over the spread pesto, overlapping them as needed for full coverage. Sprinkle 3/4 cup of shredded mozzarella cheese evenly on top, then add 2 tablespoons of grated Parmesan cheese.
  3. Wrap: Starting at the long 12-inch edge, carefully roll the pastry into a tight log, pressing lightly to seal the filling inside. Trim the ends to make them even. Wrap the log tightly in plastic wrap and refrigerate it for at least 20 minutes or up to 1 day to firm up. Repeat this process with the second sheet of puff pastry and remaining filling ingredients.
  4. Preheat Oven: Set your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
  5. Slice: Remove chilled pastry logs from the refrigerator. Using a sharp serrated knife, slice each log into 1/2-inch wide pinwheels. Each 12-inch log yields about 24 pinwheels. Place the pinwheels on the prepared baking sheets, spacing them about 1 inch apart with the spiral side facing up.
  6. Bake: Bake the pinwheels in the preheated oven until the puff pastry is golden brown, flaky, and the cheese is melted and bubbly, approximately 18 minutes. Remove from the oven and immediately sprinkle with chopped fresh basil if desired.
  7. Serve: Allow the pinwheels to cool slightly before serving. Enjoy them warm or at room temperature as a delightful appetizer or snack.

Notes

  • Make sure the puff pastry is thoroughly thawed and cold for easier rolling and shaping.
  • You can substitute prosciutto with thinly sliced ham or turkey for a milder flavor.
  • Feel free to experiment with different flavored pestos like sun-dried tomato or arugula pesto for variety.
  • Wrap the logs tightly and chill well to ensure clean, even slices when cutting.
  • These pinwheels can be made a day ahead; just reheat briefly before serving to refresh the crispiness.

Nutrition

Keywords: pesto pinwheels, puff pastry appetizer, Italian appetizers, party snacks, prosciutto recipes, easy baked snacks

Find it online: https://cheframiflavor.com/pesto-pinwheels-recipe/